(I didn’t actually measure, I guessed after, sorry)
1lb pasta
3 medium tomatoes
1 small sweet onion
4 garlic cloves
3 tbsp tomato paste
2 tsp oregano
1 tsp fresh cracked pepper
1 tsp sugar
3/4 tsp parsley infused salt
5 tbsp evo
2 1/2 tbsp butter
1/3c pasta water
Fry medium chopped onion in 3tbsp evo on high
Once color and char is present add thin sliced garlic for 30s
Add paste for 30s
Add med dice tomato
Cook down for 5 min add seasonings
Add al dente pasta and pasta water
Mix up until hot
Turn off stove and add remaining evo and butter
Mix until velvet sauce
Add more pasta water if needed
Serve with fresh grated parmigiano reggiano
My wife doesn’t like spice so I add hot Italian pepper infused oil to mine (highly recommend)
Note: I named it Pasta Perfetto because the sauce became a perfect marriage between the fats and the starchy pasta water. It was essentially aglio e olio paired with a simple red sauce.
by OnlyHalfItalian